Name: Broth of Quail, Wild Mushrooms, Baby Leeks and Artichokes
Cuisine: United Kingdom
Ingredients: 85 g / 3 oz butter truffle oil (optional); 2 tbsp whipping cream; 10 g / ¼ oz butter 2 quail carcasses; dash of cream; 3 tbsp white wine; 1 garlic clove, chopped; 8 small Jerusalem artichokes; salt and freshly ground white pepper; 12 quails’ eggs; 250 ml / 9 fl oz chicken stock; 2 sprigs of flat-leaved parsley; 8 shallots, chopped; 1 sprig of tarragon, finely chopped; a little oil; 40 g / 1¾ oz foie gras; 100 g / 3½ oz skinless chicken breast fillet; 100 g / 3½ oz wild mushrooms; 1 sprig of thyme; lemon juice; 12 baby leeks; 2 whole quail, boned (get your butcher to do this for you, but make sure you get the bones); 1 sprig of basil, finely chopped

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

2 whole quail, boned (get your butcher to do this for you, but make sure you get the bones)
12 quails’ eggs
salt and freshly ground white pepp

Method

First make the stock: sweat the shallots and garlic in a pan with the butter. Add the quail bones and pour in the wine and chicken stock. Add the thyme and bring to the boil. Simmer for 30 minutes. Pass through a fine sieve, skim off any fat that may have appeared and set aside.
Make the stuffing: mince the chicken breast and foie gras together. Put the mince i

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Broth of Quail, Wild Mushrooms, Baby Leeks and Artichokes

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of